I have been going over some recipes in a book I have, and it has both
a recipe for "Pain au Levain" and "Whole Wheat Sourdough" both of which
are stated as making two 1 1/2 lb loaves.


The Pain au Levain calls for 5 cups of AP flour, 2/3 cup of Whole Wheat
flour, 2 1/2 cups starter, 1 3/4 cups water, and 2 1/2 tsp salt.

The Whole Wheat Sourdough calls for 1 cup AP flour, 2 1/2 cups Whole
Wheat flour, 2 tbls honey, 2 cups starter, 1 1/4 cups water and 2 tbls
salt.

It seems to me that these different flour weight recipes could not
possibly each make two 1 1/2 lb loaves.

After contacting the creator of the book by email, this was the
responce:

"Actually there is very little difference in the outcome of the
recipes. For the dough you will have 3 oz difference in the weight of
each loaf. But because whole wheat will absorb more liquid when you
bake it the difference will be less then an ounce in the two recipes.
All-purpose flour will not absorb as much liquid so more moisture will
bake off."

Does anyone care to elaborate on this? I am lost (again).

hutchndi